Ingredients:
1 1/2 cups granulated sugar
1 1/2 cups packed dark brown sugar
3/4 cups butter, softened
3/4 cups shortening
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla
3/4 teaspoons baking powder
3/4 teaspoons salt
3 eggs
4 1/2 cups quick-cooking oats
3 cups unbleached white flour
3 cups raisins & chopped nuts (walnuts or pecans)
Instructions:
"We've had so many requests for our oatmeal cookie recipe, we thought we'd just pass it along -- seemed just about perfect for a rainy, February day. Kitchens in towns circling all around our Ozark mountains perfumed with the aroma of these luscious, warm disks of goodness baking. Thinking of you!
-- Ned Shank and Crescent Dragonwagon, Innkeepers (and Cookie Bakers) Dairy Hollow House
Preheat oven to 375 degrees. Mix all the ingredients above except oats and flour and raisins/nuts. Stir in oats, flour, and raisin/nuts mix.
Scoop up dough in large (#12) ice cream scoop onto cookie sheet or parchment. Bake til light brown (best when underbaked so slightly chewy), about 8-10 minutes. Remove from cookie sheets right away.
(Batter can be frozen in scooped-balls, then baked off straight from freezer; keep your eye on them -- bake about 12-14 minutes).
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
